Eating for energy and focus

I dream of food. Like, constantly. If I am not cooking or eating food, the chances are pretty good that I am either talking about food or dreaming up new food to cook. Not that I think that this is a BAD thing... in fact, I rather like it! I feel like my boyfriend and I will never run out of amazing things to eat because of this.

The best foods that I dream up are the ones that combine ingredients I can get at the farmer's market here in town and ingredients that I can grow myself. So today, as I was trying to figure out what to do for dinner, I came up with this recipe that I think sounds just delightful and in theory should be really yummy. You can let me know your thoughts!

But I just think that the flavours will all complement each other so well, and the fact that salmon + citrus just may be the best thing ever, means that we are in for a mighty delicious meal. Served with some asparagus (done garlic-Parmesan style) and a huge salad of some kind, and I think we have a winner here.

What's on YOUR table this evening...?

Lemon Balm Salmon:

· 4 (8-oz.) boneless salmon fillets

· 3 – 4 cups lemon balm leaves, roughly chopped

· 2 cloves garlic, minced

· Juice of 1 lemon, squeezed

· Rind of 1 lemon, grated

· 3 tbsp. extra-virgin olive oil

· 2 tbsp. butter

· Salt and freshly ground black pepper, to taste

1) Pat the salmon dry and liberally add garlic, salt and pepper. Completely cover the fish with lemon balm leaves by “wrapping it” like a gift. Cover and let sit at room temperature for about 15 to 20 minutes

2) Heat the olive oil in a cast iron pan on high heat just until it starts to smoke. Reduce the heat to medium-high and add butter. As soon as the butter melts, add the salmon, skin-side down. Cook for 7 to 9 minutes or until the fish flakes easily with a fork. Remove from heat and squeeze lemon juice over top

3) Serve immediately topped with grated lemon zest. This tastes amazing served with garlic-Parmesan asparagus and a tossed green salad